Posts Tagged egg whites

Meringue Kisses

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Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
Ingredients:
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder

Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.

Method:
Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue  until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.

Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.

Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.

Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.

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Sourdough buns

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Sourdough buns
(adapted from Pretty’s Kitchen Recipe)

Ingredients
175g refreshed leaven
450g bread flour
25g butter
50g sugar (may reduce more for savory buns)
1tsp salt
2 eggwhites
60g milk powder
200g water
1 tbsp wholemeal flour

3 tablespoons cake flour – add slowly if dough is still too sticky

I used a 10 inch square pan

1 egg yolk mixed with a tablespoon for eggwash

Instructions:

1. Mix all ingredients together (except the 3 tablespoons of cake flour and butter) and knead until a smooth dough forms. If dough is too sticky, add a tablespoon of cake flour at a time until dough is not so sticky but still tacky. Add the butter and continue to knead to window pane stage.

2. Transfer dough into an airtight container to proof for 2 hours at room temperature. After that place it into the fridge for cold retard up 12-16 hours.

3. Remove from the fridge, allow to thaw for an hour, then divide into 100g portions and shape into balls. Place into lined and grease pan. Cover with a damp cloth (I used a plastic shower cap) and allow to proof up to 85-90% original size. This could take as long as 2-3 hours as only natural leaven is used. Brush with eggwash before sending them to bake or you can omit it and brush with melted butter when buns are still hot when cooked.

4. Bake in preheated oven at 190C for 25 mins or until lightly golden. Do not overbake until too brown or the buns will turn hard faster.

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Banana Chiffon Cake (cooked dough)

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Recipe Credit goes to Enne Ty

Banana chiffon cake ( cook dough method )

Ingredients:

220g banana purée
5 egg yolks (65g eggs)
60 g oil
140 g cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

5 egg whites
85 g caster sugar (can add more if banana is not very sweet)
1/2 tsp cream of tartar

Utensil used: 20cm Tube Pan

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Method:

  1. Sift all dry ingredients and place in the bowl.
  2. Heat oil to 70C (estimation is fine) and add in the flour. Remove from heat and stir until combined.
  3. Add in banana purée and yolks and mix till well incorporated. Set aside.
  4. Whisk egg white to firm peaks.
  5. Add meringue in 3 portions into the yolk batter and pour into prepared pan.
  6. Bake in the preheated oven at 160 C for about 70-80 mins. or until cooked.
  7. Remove from oven and immediately invert it to cool completely before unmolding.

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Neapolitan Sponge Cake (cooked dough method)

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Adapted from this recipe

Ingredients:

90g plain flour
12g corn flour
1/4 tsp baking powder
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Few drops of strawberry paste
1/2 tbsp cocoa powder

Method:-

1. Sift both flours, baking powder and salt together. Set aside.
2. Heat up oil to about 70Deg C then add in the sifted flour mixture. Remove from heat and mix until a smooth paste forms. Add milk/coconut milk and mix until smooth. 3. Add egg yolks one by one into the mixture together with vanilla extract and mix until combined.
4. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
5. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
6. Divide the batter into 3 portions. Add in strawberry paste into one portion of the batter. Sift cocoa powder into the second portion and fold gently to combine. Leave the third portion plain.
7. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
8. Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
9. Bake the cake at 160C for 70-80 minutes in a water bath until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
10. After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.

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No pretty pics, wasn’t feeling too well – these were taken from my lunch box:P

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Vanilla Swissroll with SMBC

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IMG_8094Adapted from FC Ng’s (FB group member) Strawberry swirl swissroll ~ Thank you FC😀

Vanilla Swissroll with SMBC

5 nos Egg yolks
1tsp Vanilla Extract
50g Oil
50g milk
100g Cake flour

5 nos Egg whites
70g Castor Sugar

Method:

Mix egg yolks, oil and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 11 x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven at 150C for 30-35 mins or until golden brown.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

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Chill well before slicing.

Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt

Method:

Cut the butter into cubes. Set aside in room temperature. We want it to thaw a bit but still cold.
Place egg white and sugar in a heat-proof bowl and cook over a bain marie, stirring with a hand whisk at all times until sugar has completely dissolved.

Transfer the egg white mixture into the stand mixer bowl and using the whisk attachment, beat with high speed until stiff peaks and the mixture has cooled to room temperature.

Switch to paddle attachment and using high speed, gradually add in the butter cube and beat until well blended. Finally add in the salt and vanilla extract and beat till combined.

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Pandan Sponge Cake using Chiffon Recipe (cooked dough)

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7Sept2016

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Pandan Sponge Cake using Chiffon (Cooked dough) recipe adapted from Ennety’s Orange Chiffon

Ingredients:

160g Cake flour
1.5 tsp Clabbergirl double acting baking powder (or 2 tsp baking powder)
105g oil
120g pandan juice
30g santan (coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
150g sugar

Utensil: 8 x 3″ round normal pan, line bottom and grease side

Method:

1. Preheat oven to 170C.
2. Combine Pandan juice and coconut milk. Set aside.
3. Heat oil in a saucepan, using low heat to 70C then add all the sifted flour/baking powder (mix the salt into the flour)and cook through. Mixture will be smooth and thick at this stage. Transfer to a mixing bowl and add the pandan/coconut milk mixture and mix until blended. Next, slowly add the egg yolk mixture slowly, stirring with a spatula or whisk until a smooth batter is achieved. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Gently pour into prepared pan, and bake in a water bath for 90 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely before slicing.

Notes: used Elba oven baked at 170C (no fan)/30 minutes, 150C/60 minutes. Remove water bath and put back to bake at 100C for 10 minutes.

 

 

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7Sept 2016

Comments (26)

Hokkaido Cupcakes II

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I do not mind the cuppies cracking as it will be covered up with frosting

Cooked dough method:

HOKKAIDO CUPCAKES
(Recipe for 7 square cupcakes liners)
Ingredients:
1 egg
3 egg yolks
1 tsp vanilla extract
35g corn oil
60g cake flour or superfine flour
50g fresh whole milk
3 egg whites
60g caster sugar

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Filling batter up to 95% full ensure that the cupcakes shrink to the right height when cooled

Method:

1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Heat oil in a saucepan until about 70 Deg, then add all the sifted flour and cook through. Transfer to a mixing bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until smooth. Add milk and mix again. Strain batter at this stage if you still see lumps.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add sugar and beat to firm glossy peaks.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared paper liners right up to 95% full and tapping gently to level, and bake on 2nd level for 20 minutes at 160C then reduced to 150C for another 10-20 minutes or until golden brown.
6. Remove baked cupcakes from oven and tap each cupcakes on the table to release hot steam. I was told this could minimize shrinkage.
Cool completely before piping in filling and deocrate.

Comments (6)

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